Abstract
Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.
Highlights
IntroductionThe production of beer involves different chemical processes that aim to transform the fermentable sugars of the cereal into ethanol and carbon dioxide through fermentation by yeast Saccharomyces cerevisiae
The European brewing industry produced more than 34 billion litres of alcoholic beer in 2019, which is the world’s second-largest beer producer, only outnumbered by China and followed by the United States, Brazil and Russia [1].The production of beer involves different chemical processes that aim to transform the fermentable sugars of the cereal into ethanol and carbon dioxide through fermentation by yeast Saccharomyces cerevisiae
In the case of protein extraction yield (PEY) (%), increasing the studied variables led to an increase in protein release, with the highest value of 29.67%
Summary
The production of beer involves different chemical processes that aim to transform the fermentable sugars of the cereal into ethanol and carbon dioxide through fermentation by yeast Saccharomyces cerevisiae. This yeast is reused in the following fermentation batch. From each hectolitre of beer produced, about three kilograms of brewer’s spent yeast (BSY) are generated, which involves producing huge quantities of this organic by-product [6,7]. Considering the EU beer production, over 0.9 million tons of BSY were generated in 2019 [6,8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
